Daniel moore



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DANIEL MOORE, `OF DAVENPORT, IOWA.

Letters Pez-tent No. 90,7 71, dated June 1,1869.

BAKE-OVEN.

The Schedule referred to in these Letters Patent and making paxt of the same.

To all whom it may concern:

Bc it known that I, DANIEL Moons, of the city of Davenport, in the county of Scott, and State of Iowa, have invented a new and useful Improvement in Bake- Ovens; and I do hereby declare that the following is a full,..clear, and exact description of the construction and operationof the same, reference being had to the accompanying (drawings, making a part of this speciiication, in which- Figure 1 is a front elevation.

Figure 2 is a transverse section, as indicated by the red line x x of gs. 3 and 4:

Figure 3 is a horizontal section, as indicated by the red line y y of fig. 2.

Figure 4 is a top view.

Like letters in the different figures of the drawings indicate like parts of the invention.

My invention lconsists of an oven of wrought or cast-iron plate, constructed inside of a `brick oven, so as to form hot-air chambers around the inner oven, which is provided with sliding doors in front. and ventilating-openings, with dampers, at the back end, and is heated by two fire-chambers, or furnaces under the front end, the furnaces being provided with fines connecting with chimneys, 4having dampers for regulating the heat. The hotfair lines connect with the chimneys by proper openings provided with dampers.

This oven is designed fornsing bituminous coal, instead of wood, for baking-purposes, with a view of lessening the expenses, but any coal or wood may be used.

A represents an outer brick oven, built in the ordinary way, about eight feet wide and twelve feet long, with proper openings for doors in front, and for cleaning out at the back end.

B represents an inner oven, made of cast or wroughtiron plate, of suitable thickness, the oven being about twenty (20) inches deep, and about three (3) inches less in width and-length than the inside of' the brick oven,so as to allow .about one and a half (l) inch space at the sides and three (3) inches at the back end, between the wallsof the inner and outer ovens.

A space of about three (3) inches is allowed, also, between the top of the inner oven and the brick arch.

The bottom of oven B is paved with brick, laid upon sand, which is spread uponthe bottom plate, of suicient depth to form ballasting for the brick, and the depth of the oven may be varied, as required, by increasing or diminishing the quantity of the sand.

They sides of the oven may be lined with brick also, and the mouth is provided with two sliding doors, D D, extending the entire width and depth of the oven, and arranged to lap and slide by eachother in a cast frame, having proper grooves above and below, the upper groove being oi' suiiicient depth to allow the doors to be readily inserted or removed.

On each side ofthe brick oven, at or near the front,

`is a chimney, O.

Instead of the two chiinneys, as described, one may he constructed in the centre at the front end.

E E are fire-chambers, or furnaces, about one (l) foot in width, andthree (3) feet in length, with openings S S S S on the sides and backs, as seen in iig. 2. (See also dotted llines in iig. 3.)

F F represent ash-pits below the furnaces, which are provided with sliding doors G G G G,working in grooves in cast flames H H H H, the frames being.

made flat, so as to be placed on the outside of the brick walls, to prevent the liability of bursting the walls by the expansion aud springing of the iron frames, which frequently occurs with the old-style frames.

These frames are secured to the walls bybolts, having screws and nuts on the front ends, built and anchored into the brick wall. l

The furnaces communicate with the hot-air chambers, around the inner oven, through the openings S S, and directly with the chimneys, through the `iiues b b, as seen in fig. 2, and the hot-air chambers communicate with the chimney through the tlues cc, provided with proper dampers, as seen in figs. 2 and 4.

On the top ofthe back end of the oven B are openings d ll, provided with proper dampers for Ventilating the'oven. (See fig. 3.)

Dampers e c are placed in the chimneys, as seen in gs..l and 2, for regulating the heat.

Iron bars n In n, the ends of which rest in the brick walls, are for supporting the inner oven, the frontend of which rests in the front brick wall.

The dampers ce, in the chimneys, should bc opened when the iii-es are started in the furnaces', but closed, and dampers c c opened, as soon as the lires are fairly burning, causing the heat to Apass around the. inner oven, and escape, through the flues cc, into the chimneys.

When the oven is becoming too hot, the dampers 'rl d and ec should be opened, allowing the heat to escape at the back end of .the oven, and to pass directly from the furnaces into the chimneys.

This oven,- being heated as described, may be kept continuously hot,'thus avoiding the necessity of stopping the baking to reheat the oven, as required by the old-style furnaces, and thus saving fuel and labor, and lessening very considerably the expenses yof baking, especially in using coal instead of wood, where the cost of the latter is comparatively high.

Having thus fully described my invention,

What I claim therein as new, and desire 'to secure by Letters Patent, is-

The inner oven B, having a bottom paved with brick, and provided with doors D D, and Ventilatingopenings, with dampers d 1l, 'in combination with an outer oven, A, chimneys C O, dampers c e, iiues with dampers c c, and furnaces E E, having flues b b and openings S S, substantially in the manner and for the purpose as described.

DANIEL MOORE. Witnesses:

.. GILBERT B. TowLns,

WM. H. ROME. 

